Description

This hearty Crockpot Lemon Chicken Orzo Soup is a comforting and flavorful slow-cooked meal perfect for any day. Tender chicken breasts, vegetables, and fragrant herbs simmer together in a savory broth, then are brightened with fresh lemon juice and parsley. The addition of orzo pasta adds a satisfying texture, making this soup both nourishing and delicious. Easy to prepare and perfect for meal prep, this soup offers a wholesome family-friendly option with a refreshing citrus twist.

Ingredients

Scale

Protein & Vegetables

4 medium chicken breasts
2 large carrots, peeled and sliced
2 sticks celery, chopped finely
4 cloves garlic, minced

Broth & Seasonings

4 cups chicken broth
4 cups vegetable broth
1/2 teaspoon dried basil
1/2 teaspoon Italian seasoning
3 bay leaves
Salt & pepper, to taste

Finishing Touches

Juice from 1 lemon
1 handful fresh parsley, chopped
1 cup uncooked orzo

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Instructions

Prepare the Slow Cooker: Add the chicken breasts, sliced carrots, chopped celery, minced garlic, chicken broth, vegetable broth, dried basil, Italian seasoning, and bay leaves to your slow cooker. Ensure all ingredients are evenly distributed.
Slow Cook the Soup: Cook on low for 6-8 hours or on high for 3-4 hours until the chicken is fully cooked and vegetables are tender, allowing the flavors to meld beautifully.
Shred the Chicken: About 30 minutes before serving, carefully remove the bay leaves. Take the chicken breasts out of the slow cooker and shred them using two forks, then return the shredded chicken to the pot.
Add Lemon, Parsley, and Orzo: Stir in the fresh lemon juice, chopped parsley, and uncooked orzo pasta. Increase the heat to high to cook the orzo, stirring every 10 minutes to prevent sticking, until the orzo is tender—approximately 20-30 minutes.
Season and Serve: Taste the soup and season with salt and pepper as needed. Once the orzo is cooked and the soup is well seasoned, serve hot and enjoy the refreshing and comforting flavors.

Notes

For a richer broth, use only chicken broth or a homemade broth blend.
You can substitute the orzo with other small pasta shapes, but adjust cooking time accordingly.
Stirring during the final step is important to prevent orzo from sticking and burning at the bottom of the slow cooker.
This soup can be refrigerated for up to 4 days or frozen for up to 3 months.
Adjust the lemon juice quantity to your taste preference for more or less citrus brightness.